My husband and I are always on the go lately. Between preparing to moving out of our apartment soon and making preparations for our new home, it seems like we never have time for anything! So what’s a girl a to do when she needs to satisfy her sweet tooth on the go?

Oh, hello there little to no effort, grab-and-go, ultra easy, cheesecake truffles! All of the sweets recipes on our blog are very simple, and this one is no exception!

TRUFFLES

Can we brag about how tasty these are for a just a minute? Please!?

First of all, I ALWAYS bake with Lily’s Chocolate Chips rather than a dark chocolate cooking bark. The number one reason is because you don’t have to sweeten Lily’s because it’s already sweetened with Stevia (sugar free)! Then, number two it doesn’t taste like chalky dark chocolate. Even though Lily’s baking chips are dark chocolate. Does that make sense? Basically, you can call it dark chocolate all you want but my taste buds can’t tell the difference between these and a milk chocolate candy bar! Lily’s is just the bomb. That is all.

Second of all, the inside of these truffles is soft and fluffy, which is everything you should want for a cheesecake truffle honestly. 🙂

STEPS

Since there is no baking involved in making these yummy treats, the steps are especially easy!

The first step, pictured in photo one, is to combine all of the ingredients (with the exception of the chocolate chips that will be melted and used as a coating).

Blend all of the ingredients together, like we did in photo two, until they are smooth and creamy.

Now comes the fun part! Scoop out some of the mixture and form it into a ball, like we did in photo three, and place it on a baking sheet lined with parchment paper. Repeat that process until all of the mixture is used up. Freeze for 20 minutes to firm them.

Finally, melt your Lily’s Chocolate chips, as seen in photo four, and spoon the chocolate over the frozen balls until they are completely covered and freeze for another 5 minutes to harden. It really is THAT easy!

These are so easy to make and they are SO GOOD! They’re a perfect dessert, on-the-go snack, or binge watching companion. And, if you’re able to restrain yourself, they keep really well in the refrigerator so you can snack on these bad boys for days! Basically, they’re the perfect treat.

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you! You can also share it on instagram and use the hashtag #buttertogetherkitchen and we will feature you on our page.

Instructions

Shape one spoonful of the mixture into a ball and place onto baking sheet lined with parchment paper. Repeat until entire mixture is used. Freeze 20 minutes so that truffles firm.

Melt chocolate in batches. It is most beneficial to melt 1/4 cup of chocolate at a time. After chocolate is melted, spoon over frozen truffles until all are covered. Freeze for 5 minutes.

Notes

If you melt all of the chocolate at once, it will begin to stiffen up before you can cover all of the truffles. Also, melting too much chocolate at once will result in some chocolate being burned while some goes unmelted. It is just a good idea to melt chocolate in small batches.

Store your truffles in a container in the refrigerator. This will ensure that they do not melt and remain firm.

Did you make this recipe?

Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.

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Meet Kasey & Dylan

Hey! We're Kasey and Dylan from sunny Orlando, Florida and we want to welcome you to the Butter Together Kitchen! We are excited to get to chronicle our low carb adventures, share our tasty recipes, and connect with you. Learn More

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